blueberry oatmeal muffin with a bite taken out

Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins are an easy breakfast or snack to stash in the freezer. 
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 138kcal
Author Nora Rusev


Wet Ingredients

  • 1 cup oats
  • 1/3 cup honey
  • 1 cup Greek yogurt
  • 2 tablespoons oil
  • 1 large egg

Dry Ingredients

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • 1 cup blueberries do not defrost if frozen!
  • 1 tablespoon flour


  • Combine wet ingredients and oats: In a large measuring jug, combine oats with wet ingredients. Stir well, then set aside and let stand for 5 minutes (if using quick cooking oats) to 10 minutes (for old fashioned oats).
  • Prep: While the oats are soaking, preheat the oven to 400°F and line a 12 cup muffin pan with liners.
  • Mix dry ingredients: Add dry ingredients to a large bowl. Mix very well.
  • Combine wet and dry ingredients: Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. DO NOT OVERMIX!!
  • Add the berries: Toss the berries in 1 tablespoon flour. Add the flour-coated berries to the batter and fold in by stirring 2-3 times. No more!
  • Finish and bake: Evenly divide the batter between 12 muffin cups (this is SO easy with a cookie scoop! - FYI this is an affiliate link and I earn a commission if you click through and make a purchase). Bake at 400 degrees for 18-20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then cool completely on a cooling rack.


Calories: 138kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Cholesterol: 14mg | Sodium: 108mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 45mg | Iron: 0.8mg